- 1 package Krusteaz Raspberry Bar Mix (1 pouch each crust mix and raspberry filling)
- 1/2 Cup butter, melted
- 16 Ounces cream cheese, softened
- 2/3 Cups sugar
- 2 eggs
- 1 Teaspoon vanilla
Preheat oven to 350 degrees F. Lightly grease 13-by-9-by-2-inch pan.
For Crust: Place crust mix and melted butter in medium bowl. Stir with a fork until mixture is crumbly. Press crust mixture firmly into bottom of pan. Bake 15 minutes, or until edges begin to brown. Set aside.
For Filling: Place cream cheese and sugar in medium bowl. Using an electric mixer, mix on low speed until smooth. Add eggs and vanilla. Continue to mix on low speed until smooth. Spoon cream cheese mixture evenly over baked crust. Cut corner of raspberry filling pouch. Randomly squeeze raspberry filling over cream cheese mixture. Swirl with knife for marbled effect.
Bake 28–32 minutes, or until center is set.
Cool completely and cut into squares.
Store covered in the refrigerator.